Cultural studies: food and society Books

Book SynopsisCrossroads of Cuisine provides a history of foods, and foodways in terms of exchanges taking place in Central Asia and in surrounding areas such as China, Korea or Iran during the last 5000 years, stressing the manner in which East and West, West and East grew together through food. It provides a discussion of geographical foundations, and an interlocking historical and cultural overview going down to the present day, with a comparative country by country survey of foods and recipes. An ethnographic photo essay embracing all parts of the book binds it all together, and helps make topics discussed vivid and approachable. The book is important for explaining key relationships that have not always been made clear in past scholarship.Table of ContentsContents Acknowledgements List of Illustrations and Table Introduction 1 The Eurasian Heartland: Overview of a Link between Worlds  1 Physical Geography  2 Vegetation  3 Animal Life  4 Nations of Today  5 Agriculture and Environment  6 Integrating Agriculture and Livestock  7 Nomads  8 The Crossroads  9 Overall View of Foods  10 Building Foodways 2 Prehistory and History: The Long Record of Foodways  1 Prehistory: From Hunting to Agriculture  2 Prehistory: Domestication  3 Domesticated Plants  4 Domestic Animals  5 Languages  6 The Origins of Civilization and High Culture in the Eurasian Heartland  7 Religion 3 Histories  1 Ancient and Medieval History (Before the Mongols)  2 Chinese Food Meets Western Food on the Silk Road  3 China after Tang  4 Witnesses: Travel Accounts from Late Antiquity and Early Medieval Times  5 Medicine and Food in Medieval Central Asia  6 History during the Mongol Empire  7 The Eurasian Heartland and Its Silk Roads in Mongol Times  8 Food and Medicine in Mongol Times  9 History after the Mongols  10 Travels and Excursions after  11 On to the Twentieth Century 4 Contemporary Food  1 Lifestyles  2 Bread  3 The All-Important Noodle  4 Other Grain Foods  5 Cooking Meat  6 Dairy Foods  7 Other Drinks  8 Vegetables  9 Sweets  10 Spicing  11 Cooking Utensils 5 Food by Country  1 Afghanistan’s Food 1.1  Dopiaza  2 Eastern Iran’s Food  3 Uzbekistan’s Food  4 Tajik Food  5 Kyrgyz Food  6 Kazakh Food  7 Azerbaijan food, and Central Asian Food in Turkey  8 Uighur Food  9 Mongol Food  10 Kalmyk Food  11 Chinese Food, the Central Asian Connections in Ming and Today  12 Chinese Food Today: The Central Asian Connection  13 Korea and the Eurasian Heartland Conclusion, The Next Step: Silk Road as Metaphor, Seattle, the Silk Road, and the Pacific Rim Appendix: Summary of Western Plants in the YSZY and the HHYF Bibliography Index

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Book SynopsisTikim: Essays on Philippine Food and Culture by Doreen G. Fernandez is a groundbreaking work that introduces readers to the wondrous history of Filipino foodways. First published by Anvil in 1994, Tikim explores the local and global nuances of Philippine cuisine through its people, places, feasts, and flavors. Doreen Gamboa Fernandez (1934–2002) was a cultural historian, professor, author, and columnist. Her food writing educated and inspired generations of chefs and food enthusiasts in the Philippines and throughout the world. This Brill volume honors and preserves Fernandez’s legacy with a reprinting of Tikim, a foreword by chef and educator Aileen Suzara, and an editor’s preface by historian Catherine Ceniza Choy.Trade Review"Tikim as tikman (verb) means to taste food or to try anything. Doreen Fernandez's literary essays on Philippine culinary and alimentary traditions are rightly fabled for their conjugations of tasting and trying in dazzling verbal arabesques. As assays at descriptions and critiques of Philippine cultural formations (assay is archaic form of 'essay') through sensorial samplings of Philippine cuisines, they themselves powerfully incarnate what Benedict Anderson once said of Philippine cultures as constituting ‘a pure mix’!" —Oscar V. Campomanes, Department of English, Ateneo de Manila "Doreen Fernandez was undisputedly one of the best storytellers of our lifetime of what Filipinos eat in their home country. Upon first reading of her essays, one gets introduced to the plot quickly and leaves you savoring every word she writes with meticulous efficiency to uncover layered meanings of culture that form the most basic theoretical foundation in understanding any cuisine. Enjoy the stories that fill these pages, read them many times and one day you will own the knowledge she wanted to share with us." —Amy Besa, Co-Author of Memories of Philippine Kitchens: Stories and Recipes from Far and Near "When their safe houses in Manila were no longer safe, the rebels took shelter at the airy bungalow of Doreen Gamboa Fernandez, a sugar planter’s daughter turned literature professor and food writer. (...) Then, while her guests recuperated by the pool in the cool shadow of a great acacia, she retreated to her desk and resumed the task of documenting the indigenous cooking traditions — scorned and ignored during centuries of colonialism — of an archipelago spanning more than 7,000 islands and nearly 200 languages. (...) Hers was a quiet act of subversion. She revolutionized Filipino food simply by treating it as what it is: a cuisine." Ligaya Mishan, The New York Times, July 30, 2019. "[T]his presents the opportunity to reexamine her work in the context of pressing issues today: disappearing species, the politics of foodways, street vendor economy, or even gender sensitivity, among others, all of which find space in 'Tikim.' (...) Fernandez did all of us a great service — by working hard to explore the multiple layers of Philippine food, culture, and history, she best explained what we mean by food that is ours. By infusing delight and rigor in her writing, she has inspired countless others to do the same. Her invaluable gift is to articulate our collective conscience about food, identity, representation, and power. It is up to us to listen to that conscience. Perhaps my only complaint now is how she has so inaptly titled her book 'Tikim.' When it comes to ingesting food and culture, Fernandez clearly gave us more than just a taste. She gave us a fierce, ravenous appetite." Anna Bueno, CNN Philippines, January 10, 2020Table of ContentsForeword Editor’s Preface Tikim: Just a Taste Acknowledgements Introduction: Writing about Food: Savor the Word, Swallow the World 1 Food and Flavors  1 Balut to Barbecue: Philippine Street Food  2 Here’s to Spirited Holidays  3 Breaking the Fast  4 Sukang Paombong  5 Balut, Kamaru, Sawa: What Exotica Do You Eat?  6 The Lumpia of Silay  7 Si Sugpo: Prawns in Philippine Lore and Culture  8 Ang Mahiwagang Nilaga  9 The Noodles of Our (Long) Lives  10 The Original Pancit Lucban  11 The Vanishing Scene  12 New Ways with Old Dishes  13 Sa Banwa sang Dulce: the Flavors of Negros  14 A Durian Experience  15 Mangoes and Maytime  16 Salty and Sour, Bitter and Sweet: Philippine Flavorings 2 People and Places  1 Inside Information: a Tribute to Mothers  2 On Unperceived Excellences  3 Men in the Kitchen  4 Alta Cocina Filipina: Has It Arrived?  5 Kinilaw Artistry in Old Sagay  6 She Cuts Pastillas Wrappers  7 The Sweet Taste of Success  8 The Filipino Kitchen  9 Restaurant of Yesteryears  10 The Regional Food Adventure  11 What’s Cooking? 3 Books and Other Feasts  1 Food in Philippine Literature  2 A Cookbook and a Billiard Table  3 Pasteleria at Reposteria, 1919  4 Dream Food  5 Mother Cuisine  6 Contrary Thoughts for Valentine’s Day  7 My Personal, Communal Christmas  8 Noche Buena  9 The Festive Table  10 Angono, San Clemente, Giants and Water Pistols  11 Silay, Zarzuelas, and Remembering the Revolution  12 A Town Bejewelled: Philippine Food Art 4 Food in Philippine History  1 The Flavors of Mexico in Philippine Food and Culture  2 A Conversation with Fray Juan de Oliver on Drinking and Drunkenness  3 Beyond Sans Rival: Exploring the French Influence on Philippine Gastronomy  4 Colonizing the Cuisine: the Politics of Philippine Foodways Glossary Sources

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Book SynopsisThe thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.Trade Review"I have enjoyed reading Best of Delectable Foods, I have been fascinated and learnt a lot. Nawal Nasrallah has brought an extraordinary medieval world to life in an intimate kind of way through Al Tujibi’s cookbook. With this book, the English-speaking world will be able to better understand the Hispano Muslim styles of Spain and North Africa today and their influence further afield. They will also better understand the countries." Claudia Roden, celebrated, pioneering author of books on Middle Eastern and Jewish food, June 2023. “... al-Tujībī’s tome is a revelation... It will affect the way we cook from now on for sure.” Sam and Sam Clark, cook book authors and chef-owners of Moro in the Financial Times, June 10, 2022. click here. "One of only a handful of surviving medieval Spanish cookbooks, Ibn Razin's Fiḍālat has been long known to scholars, even if incompletely. By at least the 17th century, 55 of its 475 recipes had disappeared. Then in 2018 a nearly complete 15th-16th century copy of the cookbook, originally composed in Tunis around 1260 CE, surfaced in the British Library. Alerted to the discovery, Nasrallah, a food historian, set out to produce the first complete English translation, preserving lbn Razin's culinary legacy while modernizing 24 of the recipes for the home cook. The book serves as Ibn Razin's ode to the cuisine of Muslim Spain, before having to flee the Iberian Peninsula's conquest by Christian armies. He nostalgically surveys a wide range of dishes, from everyday boiled fava beans to special-occasion sinhaji, an elaborate stew and forebear of Spain's classic olla podrida. This faithful translation is an important contribution to the history of Andalusi cuisine." Tom Verde in , July 1, 2022. "When flipping through the 600 or so pages of the Fiḍāla’s recipes, their “novelty and exquisiteness,” as al-Tujībī characterized them, quickly becomes evident... While al-Tujībī never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home." click here. "Dankzij dit boek krijgen we inzicht in gerechten, hoe ze met de jaren zijn veranderd of juist hetzelfde gebleven, en hoe gerechten de verschillende gemeenschappen met elkaar verbonden. Dat wekt bewondering en is een aansporing om te experimenteren met die oude methodes en receptuur... Wat een bijzonder document heeft Al-Tujibi de wereld achtergelaten. Gelukkig maar. Wie beweert dat tijdreizen niet mogelijk is, heeft duidelijk nooit van dit magische boek gehoord." Hassnae Bouazza in NRC Handelsblad, Zaterdag 11 maart/Zondag 12 maart, 2023. click here Shortlisted for the 16th Sheikh Zayed Book Award in the category ‘Translation’. Listen to a special extended episode of the podcast "Cooking the Books" about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here. Read an interview with the translator in the November/December 2022 issue of Aramco World click here. .Table of ContentsPreface Acknowledgments List of Figures Notes on Translating the Text Introduction  Part I: The Making of Fiḍālat al-khiwān  Part II: Food and Foodways in al-Andalus  Part III: The Andalusi Cuisine as Depicted in the Book of Fiḍāla  Part IV: The Years They Ate Couscous Dangerously Best of Delectable Foods and Dishes Part 1 القسم الأول في الأخباز والثرايد والاحساء وطعام الخبز وغير ذلك وهو خمسة فصول On Bread, Tharāyid, Soups (Aḥsāʾ), Pastries, and the Like; and It Has Five Chapters I.1 Part One, Chapter One: On Varieties of Bread (Akhbāz) I.2 Part One, Chapter Two: On Tharāyid I.3 Part One, Chapter Three: On Soups (Aḥsāʾ) and Porridges I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanāt (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharīd; and Those Cooked in Ways Similar to Soup Part 2 القسم الثاني في أصناف لحوم ذوات الأربع ويشتمل على ستة فصول On Meats of Quadrupeds, and It Has Six Chapters II.1 Part Two, Chapter One: On Beef (Luḥūm Baqariyya) II.2 Part Two, Chapter Two: On Mutton (Luḥūm Ḍaʾn) II.3 Part Two, Chapter Three: On Lamb (Luḥūm Khirfān) II.4 Part Two, Chapter Four: On Young Goat Meat (Luḥūm Al-Jidāʾ) II.5 Part Two, Chapter Five: On Wild Meat (Luḥūm Al-Waḥsh) II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banādiq) Part 3 القسم الثالث في أصناف لحوم الطير ويشتمل على سبعة فصول On Dishes with Various Types of Poultry, and It Has Seven Chapters [136r] III.1 Part Three, Chapter One: On Meat of Geese (Iwazz) III.2 Part Three, Chapter Two: On Chicken (Dajāj) III.3 Part Three, Chapter Three: On Meat of Partridges (Ḥajal) III.4 Part Three, Chapter Four: On Meat of Squabs (Firākh Ḥamām) III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamām Musmina) III.6 Part Three, Chapter Six: On Meat of Starlings (Zarāzīr) III.7 Part Three, Chapter Seven: On Meat of Sparrows (ʿAṣāfīr) Part 4 القسم الرابع وهو ثلاثة فصول في طبخ اللون المسمى بالصنهاجي والكرش المحشوة واللسان الصنهاجي And It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue IV.1 Part Four, Chapter One: On Cooking a Dish Called Ṣinhājī IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful IV.3 Part Four, Chapter Three: On Making [Ṣinhājī] Tongue Part 5 القسم الخامس في أنواع الحيتان وضروب البيض ويشتمل على فصلين إثنين On Varieties of Dishes With Fish And Eggs, and It Has Two Chapters V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish V.2 Part Five, Chapter Two: On Varieties of Egg Dishes Part 6 القسم السادس في الألبان وكل ما يكون منها ويشتمل على ثلاثة فصول On Dairy Foods (Albān), and It Has Three Chapters VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd Al-Laban Al-Ḥalīb) and What Is Made With It VI.2 Part Six, Chapter Two: On Making Rāyib (Yogurt) and Extracting Butter VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khābiya) and Ways for Cooking It; and Remedying Butter and Milk Part 7 القسم السابع في البقول وما اليها ويشتمل على عشرة فصول On Vegetables (Buqūl) and the Like, and It Has Ten Chapters VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ) VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Bādhinjān) VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar) VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʾa) VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfarāj), and It Has One Dish VII.6 Part Seven, Chapter Six: On Ḥarshaf, Which Are Qannāriyya and Afzan VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fuṭr), and It Has One Dish VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfānākh), Blite (Yarbūz), Lettuce (Khass), and the Like VII.9 Part Seven, Chapter Nine: On Cooking JināNiyya VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqāṣ), and It Is Has One Dish Part 8 القسم الثامن في الفول والحمص و ماأشبههما وهو يشتمل على ثلاثة فصول On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fūl) VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ) VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (ʿAdas), and It Has One Dish Part 9 في المعسلات وأنواع الحلواء و ما يتنوع من ذلك كله من العسل والسكر ويشتمل على سبعة فصول On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʾ), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters IX.1 Part Nine, Chapter One: On Making Muʿassal and Ghassānī IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (Ḥalwāʾ) IX.3 Part Nine, Chapter Three: On Making Qāhiriyya (Delicate Cairene Ring Cookies) and Sanbūsak (Marzipan) IX.4 Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections) IX.5 Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy) IX.6 Part Nine, Chapter Six: On Making Fānīdh (Pulled Sugar Taffy) and Ishqāqūl (Rings of Solomon) IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) Part 10 القسم العاشر في الكوامخ وما ينضاف اليها من عمل الخلول وعمل المري على اختلاف انواعه واصلاح الزيت واستخراجه ان عدم من حبوب أخر واستخراج الادهان المحتاج اليهافي الطبخ وما يصلح الاطعمة من كثرة الملح ونتن اللحم وما اشبه ذلك ويشتمل على اثني عشر فصلا On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters X.1 Part Ten, Chapter One: On Making Ṣināb (Mustard Sauce) X.2 Part Ten, Chapter Two: On Curing Olives (Zaytūn) X.3 Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr Al-Līm) X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr Al-Kabar) X.5 Part Ten, Chapter Five: On Pickling (Taṣyīr) Eggplants (Bādhinjān), Onions (Baṣal), and Turnips (Lift) X.6 Part Ten, Chapter Six: On Pickling Fish (Taṣyīr Al-Ḥūt) X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murrī Naqīʿ), Cooked Liquid Sauce (Murrī Maṭbūkh), and Other Kinds X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available; and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates X.10 Part Ten, Chapter Ten: On Extracting Oils (Adhān) When Needed for Some Dishes X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd) X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food Part 11 القسم الحادي عشر في طبخ الجراد والقمرون وأغلال On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails) Part 12 القسم الثاني عشر في الغاسولات وهو فصل واحد On Handwashing Preparations (Ghāsūlāt), and It Has One Chapter [Final Bonus Recipe] Glossary 1 Beverages 2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3 Dairy 4 Desserts and Sweeteners 5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces

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Book SynopsisEvery month tons of green tea travel from China to West Africa in a movement that largely thrives beyond the attention of Western observers. In this trade, Malian merchants assumed a central role. They travel to China, visit family gardens and the factories, which process and package the product. Together with their Chinese suppliers, they select the tea leaves and create their brand. On Bamako’s largest market, the Grand Marché, more than a hundred different tea brands are found, whose packages have colourfully, often eye-catching designs with brand-names such as Gazelle, Tombouctou, Arafat and Obama. This book explores the unique tea culture that celebrates with its brands the strength of desert animals, the fading glory of trading places, the excitement of social events and the accomplishments of admired politicians.

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Book SynopsisGreen tea, imported from China, occupies an important place in the daily lives of Malians. They spend so much time preparing and consuming the sugared beverage that it became the country’s national drink. To find out how Malians came to practice the tea ritual, this study follows the beverage from China to Mali on its historical trade routes halfway around the globe. It examines the circumstances of its introduction, the course of the tea ritual, the equipment to prepare and consume it, and the meanings that it assumed in the various places on its travel across geographical regions, political economies, cultural contexts, and religious affiliations.Table of ContentsPreface and Acknowledgements List of Figures Introduction: Following the Drink  1 Tea as a Subject of Study  2 Central Issues of This Study   2.1 The Choice of the Beverage and Its Social Meanings   2.2 Mobility and Unity   2.3 The Teascape and the Diffusion of Tea in the Context of Trade  3 Research Methodology  4 Organisation of the Book 1 The History of Tea in Mali  1 The History of Bamako’s Tea Market  2 Tea in Timbuktu in the Early Nineteenth Century  3 The Availability of Tea during French Colonial Time (1883–1960)  4 The Postcolonial Period (1960–1991) and Mali’s Tea Plantation   4.1 The Creation of the State-owned Tea Plantation in Farako   4.2 The SOMIEX (1962–1991) and the Government’s Attempts to Control Imports   4.3 Mali’s Tea Plantation Created an Awareness of Tea  5 The Tea Market after the 1991 Reforms   5.1 The Distribution Network of Tea Importers   5.2 Types of Green Tea on the Malian Market  6 Conclusion: Mali, a Centre of Tea Distribution 2 The Journey of Tea from China via Britain and Morocco to the Western Sahel  1 China’s Tea Production for Export  2 When Tea Met Coffee: Historical Coincidences   2.1 The Coffee Frontier   2.2 First Reports about Tea, the Portuguese Traders in Macau and Competition with Dutch and British Merchants   2.3 The Introduction of Green Tea to the English Court by Catherine of Braganza  3 The Rise of Tea in Morocco   3.1 The Arrival of Tea in the Sultan’s Palace   3.2 The Creation of Essaouira and the Sultan’s Traders   3.3 The Afriat Family: Tujar as-Sultan and Leading Tea Traders  4 The Caravan Trade from Wad Noun to Timbuktu   4.1 The Trade Route across the Sahara from Wad Noun to Timbuktu   4.2 Trade Networks across the Sahara and the Financing of Caravans  5 Tea in Morocco and the Sahara in the Nineteenth and Twentieth Centuries   5.1 The Dissemination of Tea in Moroccan Society   5.2 British Competition in Tea Cultivation and Failed Attempts at Selling Black Tea in Morocco   5.3 Tea as a Medium of Political Persuasion, European Conquest and Colonial Intervention in Morocco and the Sahara   5.4 Tea during French Administration in Morocco   5.5 Tea in Northern Morocco in the Twentieth Century: Direct Imports from China  6 Conclusion: The Influence of Trade Routes and Politics on the Taste for Tea 3 The Tea Ritual, Its Spatiality and Complexity  1 Drinking Tea in China, Britain, and Morocco   1.1 Chinese Tea Drinking Rituals   1.2 Tea Rituals in Britain   1.3 The Moroccan Tea Ritual  2 The Tea Ritual and Its Associated Equipment in the Sahara and in Mali   2.1 The Tea Ritual of Nineteenth-Century Saharan Traders, Chiefs, and Nobles   2.2 Tea for the Caravan   2.3 The Tea Ritual in Nineteenth-Century Northern Mali   2.4 Functionaries and Elders Drinking Tea in Mali ( from the 1960s Onwards)   2.5 The Grins: Groups of Friends Taking Tea ( from the Mid-1980s Onwards)  3 The Ingredients of the Beverage   3.1 The Types of Tea Leaves Available   3.2 Water   3.3 Sugar   3.4 Milk   3.5 Herbs, Essential Oils, and Spices   3.6 Tea and Snacks  4 Spatiality, Enchantment, and Temporality of Tea Consumption   4.1 The Topography of Tea Consumption   4.2 The Tea Ritual’s Enchantment   4.3 The Preparation, the Froth, and the Sensuality of Tea   4.4 The Duration of the Tea Ritual   4.5 The Master of Ceremonies and Social Hierarchy  5 Conclusion: Continuity, Complexity and Change in the Tea Ritual 4 Malian Tea Equipment: History and Provenance  1 The Tea Equipment   1.1 The Teapots L   1.2 Bowls, Cups and Glasses   1.3 The Rise of the Tea Glasses   1.4 Metal Crafts   1.5 Metal Trays and Tea Sets   1.6 Stoves, Water Heaters and Samovars  2 Tea Sets from England and China: Models for the Moroccan (and Malian) Tea Equipment?   2.1 The British and Chinese Precursors of Moroccan Tea Sets  3 Genealogies and the Socio-Economic Importance of the Tea Equipment   3.1 Genealogies and Modifications of the Tea Equipment   3.2 Industries Emerging for the Production of Tea Equipment   3.3 The Tea Equipment as a Unit and Signifier of Social Status  4 Intersections of Tea Knowledge Transfer, Equipment, and Vocabulary   4.1 Pathways of Knowledge Transfer   4.2 The Dissemination of Tea Drinking in Mali   4.3 Knowledge Transfer and the Vocabulary of Tea Things  5 Conclusion: The Dissemination of Tea Culture 5 Ambivalent Meanings Attributed to Tea  1 From Medicine to a Luxury and a Drink for the People  2 Songs and Poems Mirroring Social Concerns and Tea’s Ambivalent Meanings   2.1 Poems and Proverbs Inspired by the Tea Equipment   2.2 Tea, Sex, and Women  3 Tea as a Mirror of the Social Condition: Politics and Religion, Critics and Advocates   3.1 Tea as a Mirror of the Social Condition in Mali   3.2 The Compatibility of Green Tea Consumption with Work   3.3 Tea, Grins, and Youth Unemployment   3.4 The Politicisation of Tea in Mali   3.5 Tea as Part of the Gift Economy  4 The Social Impact of Tea, Its National Importance, and the Items It Replaced   4.1 Tea as a Luxury or a Staple and the Nutrition Replacement Argument   4.2 Tea as a National Drink and Symbol of Identity  5 Conclusion: Tea as a National Symbol despite Criticism and Foreign Origin Conclusion: Tea, Mali’s National Drink  1 Diffusion, Globalisation, Trickle Down and Moving Up or On?  2 Complexity and Unity  3 Cultural Practices, ‘Drinkways’ and the Teascape  4 Complex Meanings of Green Tea and Tea Knowledge Transfer  5 Green Tea Remains the Dominant Drink Despite the Market Economy and Advertising References Index 258

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Book SynopsisHow does milk become cow milk, donkey milk or human milk? When one closely explores this question, the species difference between milks is not as stable as one might initially assume, even if one takes an embodied perspective. To show this, this book takes readers through an ethnographic comparison of milk consumption and production in Croatia in a range of different social settings: on farms, in mother-infant breastfeeding relations, in food hygiene documentation and in the local landscape. It argues that humans actually invest considerable work into abstracting and negotiating milks into their human and animal forms.Table of ContentsAcknowledgements List of Tables, Figures and Diagrams 1 Introduction Absent Interests: On the Abstraction of Human and Animal Milks  1 Species Body and Species Milk  2 Observing Milks  3 Milk Relations  4 (Dis)connection in Milk Relations  5 Practical Challenges  6 A Caveat  7 Road Map 2 Interests The Quality and Quantity of Milk  1 Weights and Measures  2 Quantifying Production in the Hospital and at Home  3 Inheritance and Lactation Curves  4 Interests in the Quality of Milk  5 Selective Interests 3 Concepts Good Milkers: Good Mothers; Bad Milkers: Bad Mothers  1 Delicate Eco(nomic)-Systems: The Economics of Animal Milk Production  2 The Kinship of Human Milk Relations  3 (De)personalising Milks 4 Documents Documenting Milks  1 Cheese, Cheez and Goats  2 Documenting Milks  3 Not Just Legal Documents  4 Types of Milk Relations 5 Mothers and Infants Narratives on Motherhood and Milk  1 Mother Milkmaid  2 Feeding the Family  3 Cows as Mothers  4 Geographies of Breastfeeding 6 Conclusion Working Together on Abstraction Bibiliography Index

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Book SynopsisWhen does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist.Table of ContentsList of Figures Introduction 1 The Antinomies of Taste  1 The Judgments of Taste: David Hume  2 Beauty: between the Subjective and the Universally Accepted  3 Eat/Know: Kant and Brillat-Savarin  4 Aesthetic Taste and Physiological Taste  5 The Nature of Physiological Taste  6 Eating as a Social Activity  7 Appetite, Reason, and Health  8 Sociability 2 Taste and Its Value: Cultural Hierarchies  1 Foods and Cooking Techniques  2 Popular and Erudite Cuisines  3 The Senses  4 The Senses and Gender  5 Towards Integration  6 Art and Life 3 Culinary Experience: a Pragmatist Perspective  1 Teaching by Cooking  2 The Rhythms of Life and Art  3 The Experience of Art  4 Educating Taste  5 An Experience  6 A Culinary Experience  7 Characteristics of Experience  8 Food as Art 4 Somaesthetics and the Art of Eating  1 Ambitions and Temptations  2 Somaesthetics as an Art of Living  3 The Art of Eating  4 Body Memory 5 The Kitchen: a World Next Door  1 The Female Cook  2 Martha Rosler: the Kitchen as the Prison of the Soul  3 Elżbieta Jabłońska: the Impossible Kitchen  4 Mierle Laderman Ukeles: the Art of Everyday Maintenance  5 Marina Abramović: the Holy Cook  6 The Women’s Place  7 The Laboratory  8 From Oppression to Terror: the Gastronomical Mother  9 Coda 6 Community around the Table  1 Conversations at the Table  2 Taste and Difference  3 Community in the Making  4 Impossible Community  5 Designing Community  6 Bridging the Gaps 7 The Taste of Authenticity  1 Out of the Comfort Zone  2 Food Tourism  3 Authenticity as a Commodity  4 Immersion  5 Returning Home  6 Appropriation  7 Avoiding Authenticity 8 Leftovers  1 Débris of the Meal  2 Tensions  3 Zoe en Stasei  4 Commentary on Life  5 The Restaurant  6 Consummation 9 Conclusion  1 The Diffusion of Beauty  2 The New Sensorium Bibliography Index

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Book SynopsisThe adage that an army “marches on its stomach” finds renewed emphasis in this collection of essays. Focusing on military diet and supply from Homer through the Roman Empire, Diet and Logistics in Greek and Roman Warfare explains regional dietary options and reassesses traditional notions of “provisioning” while exploring topics ranging from strategy and subterfuge to trade and terror. Through fresh insights drawn from current research and excavation spanning the Greco-Roman world, contributors confirm how providing food and drink for soldiers was critical to every army’s success and survival. This volume stimulates reevaluation of ancient militaries and encourages new research.Table of ContentsPreface List of Maps Abbreviations List of Contributors Part 1: Introduction 1 Diet and Logistics in Ancient Greek and Roman Warfare, a Consideration  John F. Donahue and Lee L. Brice Part 2: Military Diet 2 Diet, Preparation, and Consumption in Homer  Sarah C. Murray 3 Nutrition and Diet: Archaic and Classical Greece  Fernando Echeverría 4 Nutrition and Diet: Hellenistic Greece  Eduardo García-Molina 5 Diet and Nutrition in the Roman Republican Army  Jeremy Armstrong 6 The Diet of Roman Soldiers in the Northwest Provinces of the Roman Empire  Paul Erdkamp 7 Dining in the Desert  The Roman Military Diet in Egypt and the East in the Imperial Period  Kelsey Koon Part 3: Logistics of Food and Drink 8 Organization of the Military Food Supply: Greece  Matthew Sears 9 Provisioning and the Logistics of Occupation and Resistance in Early Hellenistic Greece  Thomas C. Rose 10 Logistics and Strategy in the Hellenistic World: Parthians and Seleucids  Nikolaus Leo Overtoom 11 Sieges, Deception and Bioterrorism: Logistics and Strategy of Food and Drink during the Republic  John F. Donahue 12 Organization of the Military Food Supply: Rome  Bret C. Devereaux Part 4: Case Studies 13 Logistics and Strategy in the Greek Army: A Case Study of Diet and Logistics in Herodotus and Thucydides  Gregory Francis Viggiano 14 Equestrian Officers, Food Supply, and Military Campaigns in the Reigns of Trajan and Marcus Aurelius  Marc Kleijwegt Part 5: In Closing 15 Assessing Military Logistics and Diet in Ancient Greece and Rome  Lee L. Brice Index of Places General Index

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Book SynopsisThe thirteenth-century cookbook Fiḍālat al-khiwān fī ṭayyibāt al-ṭaʿām wa-l-alwān by the Andalusi scholar Ibn Razīn al-Tujībī showcases 475 exquisite recipes. This edition was meticulously translated into English based on a newly discovered manuscript containing the complete text. It includes an introduction, glossary, 218 color illustrations, and 24 modernized recipes.Trade Review"I have enjoyed reading Best of Delectable Foods, I have been fascinated and learnt a lot. Nawal Nasrallah has brought an extraordinary medieval world to life in an intimate kind of way through Al Tujibi’s cookbook. With this book, the English-speaking world will be able to better understand the Hispano Muslim styles of Spain and North Africa today and their influence further afield. They will also better understand the countries." Claudia Roden, celebrated, pioneering author of books on Middle Eastern and Jewish food, June 2023. “... al-Tujībī’s tome is a revelation... It will affect the way we cook from now on for sure.” Sam and Sam Clark, cook book authors and chef-owners of Moro in the Financial Times, June 10, 2022. click here. "One of only a handful of surviving medieval Spanish cookbooks, Ibn Razin's Fiḍālat has been long known to scholars, even if incompletely. By at least the 17th century, 55 of its 475 recipes had disappeared. Then in 2018 a nearly complete 15th-16th century copy of the cookbook, originally composed in Tunis around 1260 CE, surfaced in the British Library. Alerted to the discovery, Nasrallah, a food historian, set out to produce the first complete English translation, preserving lbn Razin's culinary legacy while modernizing 24 of the recipes for the home cook. The book serves as Ibn Razin's ode to the cuisine of Muslim Spain, before having to flee the Iberian Peninsula's conquest by Christian armies. He nostalgically surveys a wide range of dishes, from everyday boiled fava beans to special-occasion sinhaji, an elaborate stew and forebear of Spain's classic olla podrida. This faithful translation is an important contribution to the history of Andalusi cuisine." Tom Verde in AramcoWorld, July 1, 2022. "When flipping through the 600 or so pages of the Fiḍāla’s recipes, their “novelty and exquisiteness,” as al-Tujībī characterized them, quickly becomes evident... While al-Tujībī never saw his beloved al-Andalus again, ...all of his favorite recipes have now returned home." click here. "Dankzij dit boek krijgen we inzicht in gerechten, hoe ze met de jaren zijn veranderd of juist hetzelfde gebleven, en hoe gerechten de verschillende gemeenschappen met elkaar verbonden. Dat wekt bewondering en is een aansporing om te experimenteren met die oude methodes en receptuur... Wat een bijzonder document heeft Al-Tujibi de wereld achtergelaten. Gelukkig maar. Wie beweert dat tijdreizen niet mogelijk is, heeft duidelijk nooit van dit magische boek gehoord." Hassnae Bouazza in NRC Handelsblad, Zaterdag 11 maart/Zondag 12 maart, 2023. click here Shortlisted for the 16th Sheikh Zayed Book Award in the category ‘Translation’. Listen to a special extended episode of the podcast "Cooking the Books" about 13th century Moorish cookery. On stage at the British Library in London Gilly Smith sits with the sold out audience as Polly Russell, curator of the British Library's Food Season introduces Sam and Sam Clark of Moro to the stage with translator Nawal Nasrallah and the Curator of Arabic Scientific Manuscripts, Bink Hallum to time travel to Moorish Andalucia and taste 800 year old recipes from the recently published Brill book cooked up Moro-style. click here. Read an interview with the translator in the November/December 2022 issue of Aramco World click here. .Table of ContentsPreface Acknowledgments List of Figures Notes on Translating the Text Introduction  Part I: The Making of Fiḍālat al-khiwān  Part II: Food and Foodways in al-Andalus  Part III: The Andalusi Cuisine as Depicted in the Book of Fiḍāla  Part IV: The Years They Ate Couscous Dangerously Best of Delectable Foods and Dishes Part 1 القسم الأول في الأخباز والثرايد والاحساء وطعام الخبز وغير ذلك وهو خمسة فصول On Bread, Tharāyid, Soups (Aḥsāʾ), Pastries, and the Like; and It Has Five Chapters I.1 Part One, Chapter One: On Varieties of Bread (Akhbāz) I.2 Part One, Chapter Two: On Tharāyid I.3 Part One, Chapter Three: On Soups (Aḥsāʾ) and Porridges I.4 Part One, Chapter Four: On Pastries and Varieties of Mujabbanāt (Cheese Pastries), Isfanj (Fritters, Buñuelos), and the Like I.5 Part One, Chapter Five: On All Kinds of Dishes That Are Sopped in Broth like Tharīd; and Those Cooked in Ways Similar to Soup Part 2 القسم الثاني في أصناف لحوم ذوات الأربع ويشتمل على ستة فصول On Meats of Quadrupeds, and It Has Six Chapters II.1 Part Two, Chapter One: On Beef (Luḥūm Baqariyya) II.2 Part Two, Chapter Two: On Mutton (Luḥūm Ḍaʾn) II.3 Part Two, Chapter Three: On Lamb (Luḥūm Khirfān) II.4 Part Two, Chapter Four: On Young Goat Meat (Luḥūm Al-Jidāʾ) II.5 Part Two, Chapter Five: On Wild Meat (Luḥūm Al-Waḥsh) II.6 Part Two, Chapter Six: On Foods Incorporated into Dishes Cooked with Meat of Quadrupeds, and Which Are Akin to Making Meatballs (Banādiq) Part 3 القسم الثالث في أصناف لحوم الطير ويشتمل على سبعة فصول On Dishes with Various Types of Poultry, and It Has Seven Chapters [136r] III.1 Part Three, Chapter One: On Meat of Geese (Iwazz) III.2 Part Three, Chapter Two: On Chicken (Dajāj) III.3 Part Three, Chapter Three: On Meat of Partridges (Ḥajal) III.4 Part Three, Chapter Four: On Meat of Squabs (Firākh Ḥamām) III.5 Part Three, Chapter Five: On Meat of Fat Turtledoves (Yamām Musmina) III.6 Part Three, Chapter Six: On Meat of Starlings (Zarāzīr) III.7 Part Three, Chapter Seven: On Meat of Sparrows (ʿAṣāfīr) Part 4 القسم الرابع وهو ثلاثة فصول في طبخ اللون المسمى بالصنهاجي والكرش المحشوة واللسان الصنهاجي And It Has Three Chapters: On a Dish Called Ṣinhājī, Stuffed Tripe, and Ṣinhājī Tongue IV.1 Part Four, Chapter One: On Cooking a Dish Called Ṣinhājī IV.2 Part Four, Chapter Two: On Making Stuffed Tripe (Karsh Maḥshuwwa), Wonderful IV.3 Part Four, Chapter Three: On Making [Ṣinhājī] Tongue Part 5 القسم الخامس في أنواع الحيتان وضروب البيض ويشتمل على فصلين إثنين On Varieties of Dishes With Fish And Eggs, and It Has Two Chapters V.1 Part Five, Chapter One: On [Dishes with] Various Types of Fish V.2 Part Five, Chapter Two: On Varieties of Egg Dishes Part 6 القسم السادس في الألبان وكل ما يكون منها ويشتمل على ثلاثة فصول On Dairy Foods (Albān), and It Has Three Chapters VI.1 Part Six, Chapter One: A Recipe for Rennet-Curdled Milk (ʿAqīd Al-Laban Al-Ḥalīb) and What Is Made With It VI.2 Part Six, Chapter Two: On Making Rāyib (Yogurt) and Extracting Butter VI.3 Part Six, Chapter Three: On Ripening Hard Cheese in a Jar (Khābiya) and Ways for Cooking It; and Remedying Butter and Milk Part 7 القسم السابع في البقول وما اليها ويشتمل على عشرة فصول On Vegetables (Buqūl) and the Like, and It Has Ten Chapters VII.1 Part Seven, Chapter One: On Dishes Made with Gourd (Qarʿ) VII.2 Part Seven, Chapter Two: On Dishes with Eggplants (Bādhinjān) VII.3 Part Seven, Chapter Three: On Dishes with Carrots (Jazar) VII.4 Part Seven, Chapter Four: On Dishes Made with Desert Truffles (Kamʾa) VII.5 Part Seven, Chapter Five: On Cooking Asparagus (Isfarāj), and It Has One Dish VII.6 Part Seven, Chapter Six: On Ḥarshaf, Which Are Qannāriyya and Afzan VII.7 Part Seven, Chapter Seven: On Cooking Mushrooms (Fuṭr), and It Has One Dish VII.8 Part Seven, Chapter Eight: On Cooking with Spinach (Isfānākh), Blite (Yarbūz), Lettuce (Khass), and the Like VII.9 Part Seven, Chapter Nine: On Cooking JināNiyya VII.10 Part Seven, Chapter Ten: On Cooking Taros (Qulqāṣ), and It Is Has One Dish Part 8 القسم الثامن في الفول والحمص و ماأشبههما وهو يشتمل على ثلاثة فصول On Fava Beans (Fūl), Chickpeas (Ḥimmaṣ), and the Like. It Has Three Chapters VIII.1 Part Eight, Chapter One: On Fresh and Dried Fava Beans (Fūl) VIII.2 Part Eight, Chapter Two: On Dishes with Chickpeas (Ḥimmaṣ) VIII.3 Part Eight, Chapter Three: On Cooking All Kinds of Lentils (ʿAdas), and It Has One Dish Part 9 في المعسلات وأنواع الحلواء و ما يتنوع من ذلك كله من العسل والسكر ويشتمل على سبعة فصول On Muʿassalāt and All Sorts of Confectionary (Ḥalwāʾ), with All Kinds of Variations, [186r] Made with Honey and Sugar. It Has Seven Chapters IX.1 Part Nine, Chapter One: On Making Muʿassal and Ghassānī IX.2 Part Nine, Chapter Two: On Making Varieties of Confectionary (Ḥalwāʾ) IX.3 Part Nine, Chapter Three: On Making Qāhiriyya (Delicate Cairene Ring Cookies) and Sanbūsak (Marzipan) IX.4 Part Nine, Chapter Four: On Making Jawzīnaq and Lawzīnaj (Walnut and Almond Confections) IX.5 Part Nine, Chapter Five: On Making Qaṣab Ḥulw (Reeds of Candy) IX.6 Part Nine, Chapter Six: On Making Fānīdh (Pulled Sugar Taffy) and Ishqāqūl (Rings of Solomon) IX.7 Part Nine, Chapter Seven: On Varieties of Desserts from the Eastern Region (Sharqiyya) Part 10 القسم العاشر في الكوامخ وما ينضاف اليها من عمل الخلول وعمل المري على اختلاف انواعه واصلاح الزيت واستخراجه ان عدم من حبوب أخر واستخراج الادهان المحتاج اليهافي الطبخ وما يصلح الاطعمة من كثرة الملح ونتن اللحم وما اشبه ذلك ويشتمل على اثني عشر فصلا On Pickles and Condiments (Kawāmikh) and Other Related Preparations for Varieties of Vinegar and Murrī (Fermented Liquid Sauce); Remedying Olive Oil and Replacing It With Other Oils When Not Available; Remedying Overly Salty Foods and Raw Meat That Does Not Smell Fresh; and the Like. It Has Twelve Chapters X.1 Part Ten, Chapter One: On Making Ṣināb (Mustard Sauce) X.2 Part Ten, Chapter Two: On Curing Olives (Zaytūn) X.3 Part Ten, Chapter Three: On Pickling Lemons (Taṣyīr Al-Līm) X.4 Part Ten, Chapter Four: On Various Ways for Pickling Capers (Taṣyīr Al-Kabar) X.5 Part Ten, Chapter Five: On Pickling (Taṣyīr) Eggplants (Bādhinjān), Onions (Baṣal), and Turnips (Lift) X.6 Part Ten, Chapter Six: On Pickling Fish (Taṣyīr Al-Ḥūt) X.7 Part Ten, Chapter Seven: On Making Varieties of Vinegar X.8 Part Ten, Chapter Eight: On Making Sun-Fermented Liquid Sauce (Murrī Naqīʿ), Cooked Liquid Sauce (Murrī Maṭbūkh), and Other Kinds X.9 Part Ten, Chapter Nine: On Making Oil (Zayt) with Ingredients other than Olives When They Are Not Available; and Remedying Olive Oil When It Spoils and Its Flavor or Aroma Deteriorates X.10 Part Ten, Chapter Ten: On Extracting Oils (Adhān) When Needed for Some Dishes X.11 Part Ten, Chapter Eleven: On Making Cured Meat (Qadīd) X.12 Part Ten, Chapter Twelve: On Ways to Remedy Food Part 11 القسم الحادي عشر في طبخ الجراد والقمرون وأغلال On Cooking Jarād (Locusts), Qumrūn (Freshwater Shrimps), and Aghlāl (Edible Land Snails) Part 12 القسم الثاني عشر في الغاسولات وهو فصل واحد On Handwashing Preparations (Ghāsūlāt), and It Has One Chapter [Final Bonus Recipe] Glossary 1 Beverages 2 Breads, Grains, Pasta, Noodles, and Sweet and Savory Pastries 3 Dairy 4 Desserts and Sweeteners 5 Dishes and Prepared Foods: Main and Side Dishes, Snacks, Condiments, Pickles, Dips, and Table Sauces

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Book SynopsisThis book represents a unique collection of European and Asian perspectives on the production, trade and consumption of high quality food. The rapidly growing demand for organic and quality food in Europe imposes new challenges on competing food value chains. Europe, as the biggest worldwide food importer, attracts many developing and developed countries in Asia. Prospering Chinese and Thai food markets offer new opportunities for European operators. Wealthy and informed consumers on both continents search for trustworthy high quality food products. Farmers, operators and retailers from distant cultures are coping with different standards, facing the ever increasing necessity for mutual understanding. This publication is the output of Bean-Quorum, a European funded Asia-Link project. Bean-Quorum represents a consolidated network of researchers working together with the business sector and NGOs to enhance European Asian understanding about organic and quality food. This book describes global trends in organic and quality food trade and connects them with recent developments in Asian and European market structures. Selected case studies illustrate the impact of organic and quality food production on topics ranging from sustainable rural development, to the potential of exotic new plant varieties to purchase decisions of European or Asian retail managers. Selected European markets are mirrored by the situation in Chinese and Thai markets. Finally, environmental issues concerning global trade of quality food are addressed.

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Book SynopsisMichael Ashkenazi, PhD, is a consultant and retired professor of anthropology. He is coauthor of The World Cookbook: The Greatest Recipes from around the Globe (ABC-CLIO, 2014).

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Book SynopsisTennille Nicole Allen, PhD, is Associate Professor at Lewis University, USA, where she chairs the sociology department and directs the African American and Ethnic and Cultural Studies programs.

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Book SynopsisRandi Minetor, MA, is an author and medical journalist with Western New York Physician magazine. She has written more than 60 books, including Blowing Up: The Psychology of Conflict (2017) and Medical Tests in Context: Innovations and Insights (2019).

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Book SynopsisWhat you eat doesn't just impact you it shapes the world around you.Wonderfully enlightening and engagingly written. Dr IdzIf you are looking at ways to combat the exploitation of the planet this book is for you. Rhiannon LambertWell Fed is a vital tool in the ongoing battle against nutrition misinformation. Robbie Lockie, Plant Based NewsIn Well Fed, James Collier, former NHS dietitian and co-founder of Huel, is on a mission to debunk the myths about food and nutrition to reveal why what we eat is not only having a devastating impact on our health, but also on our planet.The industrialisation of our food system has wreaked havoc on earth''s natural biodiversity, diminished the nutritional value of the food that is produced and has been a major contributor to global warming. The result? A planet in crisis and a surge in diseases of excess.By challenging conventional wisdom and embracing a more balanced and nuanced approach, Collier shows that we can:Improve our health by boosting physical and mental well-beingProtect the planet by reducing our environmental impactSupport our communities in fostering a more sustainable food systemSupercharge your health with Collier''s five pillars of contemplative nutrition, which offer a simple, holistic solution to inspire a sustainable approach to food.The future of food, our health and the planet is in our hands. Let''s act now.

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Book SynopsisA New York Times Book Review Editors' ChoiceWhat Saladino finds in his adventures are people with soul-deep relationships to their food. This is not the decadence or the preciousness we might associate with a word like foodie,' but a form of reverence . . . Enchanting. Molly Young, The New York TimesDan Saladino's Eating to Extinction is the prominent broadcaster's pathbreaking tour of the world's vanishing foods and his argument for why they matter now more than ever.Over the past several decades, globalization has homogenized what we eat, and done so ruthlessly. The numbers are stark: Of the roughly six thousand different plants once consumed by human beings, only nine remain major staples today. Just three of theserice, wheat, and cornprovide 50 percent of all our calories. Dig deeper and the trends are more worrisome still: 95 percent of milk consumed in the United States comes from a single breed of cow, while one in fo

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